As a followup to pancakes, I tried out this recipe for Dutch Baby Pancakes. They’re actually a German recipe; oven pancakes that puff up as it is baked in a hot skillet, and then deflate a little when served. I was tempted by Orangette’s recipe. I modified by cutting it down to one serving, used whole wheat flour, and a regular cake springpan — had to make do with what I had

The lamp in my oven didn’t work, so I was not able to observe and take photos as the Baby inflated. But this is how it looked like straight out of the oven:Looks nice and golden, eh? But there isn’t much activity going on. I would have expected it to be heaving. I took it out of the pan and onto a plate, but it didn’t seem to deflate much as well. Maybe I should have used the recommended casserole or pie dish next time.

Serve with lemon juice and some icing sugar, and tah-dah!

It wasn’t as great as I had expected from all the raving reviews. Maybe it was the whole wheat flour, or the lack of a generous helping of butter, or maybe even the pan itself.The edges were a little crispy, which would have been a great contrast if the general pancake was fluffier. It tasted quite bland. It’s a bit too healthy and unhearty for me. I had to satisfy my tummy with some good ol’ bacon, eggs, and buttered toast. Maybe next time!